Mediterranean Baked Stuffed Tomatoes
- 8 large ripe tomatoes
- ½ cup (125 ml) cooked white rice
- ¾ cup (180 ml) Crosse & Blackwell Trim Mayonnaise
- 150 g feta cheese, crumbled
- 3 Tbsp (45 ml) finely chopped parsley
- 2 tsp (10 ml) dried mixed herbs
- 8 large black olives, pitted
- 2 cloves garlic, peeled and crushed
- 2 Tbsp (30 ml) capers, drained and roughly chopped [optional]
- salt and black pepper, to taste
- 3 Tbsp (45 ml) olive oil, for drizzling
1. Heat the oven to 180 °C.
2. Cut a thin slice off the stalk-end of each tomato and set aside. Run a sharp knife around the inner edge of the tomato and use a teaspoon to scoop out all the soft pulp. Discard the pulp, or save it for a soup. 3. Place the hollowed-out tomatoes in a baking dish.
4. Put the cooked rice in a large bowl and stir in the Crosse & Blackwell Trim Mayonnaise, feta, parsley, mixed herbs, olives, garlic and the capers (if you are using them). Season to taste with salt and pepper. 5. Stuff the rice mixture into the tomatoes and press down very lightly with the back of a spoon. Then add another teaspoonful so the filling is slightly heaped up.
6. Place the lids back on top at an angle, drizzle each tomato with a little olive oil, and roast at 180 °C for 40-50 minutes, or until the tomatoes are soft.
Just as delicious at breakfast time as it is for a light summer lunch, this colourful dish is bursting with the sunny flavours of the Mediterranean. What a great way to use up left-over cooked rice! Serve with a crisp green salad and plenty of crusty bread for mopping up the juices.